I haven’t made ANZAC biscuits for a couple of years so I thought it was time to get out the oats and start baking!
I came across this recipe from my one of my favourite recipe sites Queen Fine Foods. It’s a kind of ANZAC biscuit recipe – however it doesn’t have coconut or golden syrup but it does have nuts. I’m very happy about that inclusion as I am a total nut freak!
The link to the original recipe is here.
I changed a few things in my version – substituting macadamias for pecans and adding another current favourite ingredient, malt. I added some sour cherries to some of the biscuits too. Finally I put some of the bikkies together with ginger buttercream to make a pretty substantial cream biscuit sandwich!
So I ended up with a few different ANZAC style biscuits ready for ANZAC day – but they didn’t last that long. There are however a few left for the big day tomorrow.
150g plain flour
90g rolled oats
160g brown sugar
1 tsp sea salt
60g macadamias, chopped
1 tsp Queen vanilla bean paste
1 tbls malt (Saunders Malt is good)
1 tsp bicarbonate of soda
2 tbsp boiling water
1 heaped tbls sour cherries (or raisins or cranberries) to add to half the mixture
Preheat the oven to 160 degrees C fan forced and line two baking trays with baking paper.
Place the dry ingredients in a large bowl and stir to combine. Melt the butter, vanilla and malt together in a medium saucepan or microwave carefully.
Stir the bicarbonate of soda and boiling water together in a small bowl, and then add to the butter. The mixture will foam up.
Quickly add the butter mixture to the dry ingredients and stir together with a spoon.
At this point you can mix in the sour cherries to half the mixture if you like.
Take tablespoons of the mixture and roll them into walnut sized balls. Place them on the baking trays, leaving lots of room between them to allow for spreading.
Bake for 10-12 minutes or until dark golden brown. The biscuits will have spread and will be very soft. Leave them to cool on the trays for at least five minutes before transferring to a wire rack to cool properly.
To make the ginger buttercream sandwiches, cream 50g butter with 100g icung sugar and 1/2 tsp ground ginger. Loosen with a splash of milk if the buttercream is to stiff. Spoon or pipe the buttercream onto a few of the biscuits and then place more biscuits on top to finish the sandwiches.
That amount of buttercream gave me 3 sandwiches. Just make a larger amount of buttercream if you want more sandwiches.